Okay, to give me a little more variety of things to eat in the next couple of weeks, I fixed this wonderful Southwest Texas traditional dish (with a little variation of my own):
Mix in big stew pot until well mixed and heated --
2 cans sweet peas
2 cans mushroom soup* (also add water as per instructions on can; you will need this extra liquid when adding the corn tortillas later)
1 can rotel tomatoes with cilantro
5 stalks celery diced up
1 sweet onion cut into chunks
1 bag grilled chicken strips (24 oz)**
Season to taste (usually use garlic and Mrs Dash's garlic and herb)
Take from heat and add and stir in small torn pieces of corn tortillas.
Pour into casserole dish; top with cheese; bake in oven for 15-30 mins.
Ready to serve an army! j/k... It is a hefty amount that goes into a very large casserole dish.
Note: With left over cabbage and potatoes from yesterday, I am going to put in some garlic sausage, bell pepper, and onions with it and make me some cabbage soup for another variety to my meals in the next few weeks. :)
Excuse me for a bit, while I go get a portion while it is still hot.....
;;)
Are you ready for your portion too???
* Actual recipe calls for 1 can celery soup and 1 can chicken soup, but I love mushroom soup. :))
** If I go for the long version of this recipe, I actually cook the chicken and tear it away from the bone for the recipe; however, I am not looking to spend that much time in the kitchen today. :))
